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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is an adopted recipe that I've not yet had the chance to try. I have made similar vegetarian chilis before, and feel comfortable recommending it especially considerng the extant reviews, but would love more feedback from anyone else who might get to it before I do. Thanks! Ingredients:
2 tablespoons safflower oil |
1 garlic clove, minced |
1 green bell pepper, chopped |
1 stalk celery, chopped |
1 onion, chopped (1/4 cup) |
1 carrot, shredded |
1 medium zucchini, shredded |
1 (18 ounce) can tomatoes with juice |
1 (15 ounce) can kidney beans, drained |
1 (8 ounce) can tomato sauce, 1 cup |
1/4 cup water |
1 1/2 teaspoons chili powder |
1/4 teaspoon hot pepper sauce, to taste |
1 teaspoon basil |
1 teaspoon oregano |
1/2 teaspoon black pepper |
Directions:
1. GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional.
2. In a Dutch oven or 4-5 qt saucepan, heat oil.
3. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes.
4. As mixture cooks, stir in remaining ingredients.
5. Bring to a boil over high heat, then reduce heat to medium.
6. Cover and cook until heated through, about 5 minutes.
7. Top each serving with a garnish, if desired.
8. If you wish, set under broiler to melt cheese.
9. VARIATIONS: - add 1/2 cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock.
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